• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

• Bulletin of the Korean Chemical Society
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• v.27 no.10
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• pp.1567-1571
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• 2006

Synthetic color additives approved for general food use are sixteen in European Union, seven in U. S. A. and twelve in Japan. Twelve food dyes were examined for their inhibitory potency against human protein tyrosine phosphatases (PTPases). Half of the food colorants inhibited PTPases significantly and three of them were potent inhibitors with low micromolar IC50 values. Also examined were the synthetic dyes structurally similar but not allowed in food. Some of them were potent inhibitors of PTPases. Considering the importance of PTPases in cellular signal transduction, inhibition of PTPases by food colorants might cause harmful effects in human health.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.641-648
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• 2011

This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (${\leq}50{\mu}g/g$), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when ${\geq}200{\mu}g/g$ of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.617-625
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• 2010

The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.2671-2677
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• 2014

These days, there is increasing those who like spicy food, people release stress by eating spicy food. But, when you eat spicy food, there is a difference but, we visually can be found red facial color to change. In this paper, when you eat spicy food, we carried out experiment which comparison and analysis color change of facial area depending on Sasang constitutional type. To this end, we organized test subject group by Sasang constitutional type according to survey result for Sasang constitutional type. And then we carried out interrelationship analysis between spicy food and facial color depending on facial color to apply Lab color system based on facial image which is before and after eat a hot spicy pepper.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.197-199
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• 2000

Clarified fruit and vegetable juices (apple, carrot and tangerine) were produced using ultrafiltration and their color change due to the mixing ratio were evaluated. clarification was carried out by passing he supernatant of extracted juice through a filter and also by using a membrane of molecular weight cut-off 10,000 Daltons to obtain the juice ultrafiltrates. The mixing ratio between apple and carrot juices was kept constant at 1:1 while increasing the amount of tangerine juice according to 10, 20, 30, 40 and 50% an stored at 4$^{\circ}C$ prior to the color measurement. Hue angle ({TEX}$h_{ab}${/TEX}) and {TEX}$L^{*}${/TEX}-value increased as the tangerine mixing ratio increased. The color difference indicated by ΔE-value also increased as the amount of tangerine increased indicating that the color of the mixed juice became pale and the changes were slight but distinctive. On the other hand, chroma ({TEX}$C^{*}${/TEX}), {TEX}$La{*}${/TEX}- and {TEX}$b^{*}${/TEX}-values decreased as the tangerine mixing ratio increased indicating that the color of the mixed juice became slightly more grayish and the samples were becoming les yellow. A simple mathematical model to predict each color characteristic is proposed.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.185-190
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• 2003

Gamma irradiation was used as part of a new processing method to produce a brighter-colored and mild-flavored green tea leaf extract that retained all of its physiological activities. Dried green tea leaf was extracted with 70% ethanol and gamma irradiated at 0,5, 10, 20 kGy. Hunter color $L^{*}$- and $a^{*}$-values were increased with irradiation in a dose-dependent manner, which was a color range from dark brown to bright yellow. However, the irradiation effect gradually disappeared during 3 weeks of storage, with color reverting to that of untreated samples. There was no difference in the radical scavenging and tyrosinase inhibition effect by irradiation. Among antioxidants used, ascorbic acid was the most effective against color reversion. In contrast, cysteine was shown to protect the effect of color change with irradiation. Results indicated that enhanced color of irradiated green tea leaf extract can be effectively controlled by additives such as ascorbic acid and a low storage temperature.e.e.